Skirt Steak Mofongo

Recipe courtesy of Cafe el Punto
Show: Chuck's Eat the Street Episode: Caribbean Surf and Turf
TOTAL TIME: 55 min
Prep: 35 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 pound skirt steak
  • Salt
  • Creole sauce, for drizzling
  • Sliced avocado, for serving
recipe tools

Directions

Heat vegetable oil until hot, and then fry the plantains for 10 to 15 minutes. Transfer to a pilon with the beef broth and garlic oil and mash together until combined. Mix in some chicharrones, if using. Mold the plantain mixture into an 8-ounce bowl, then plate the mofongo.

Cook the skirt steak on a flat skillet over high heat on one side. Sprinkle the top with salt, flip the steak and drizzle the top with garlic oil. Cook until desired doneness, then flip once more, spread with garlic oil and season with salt. Cut into pieces and drizzle with Creole sauce. Place into the plated mofongo and serve with avocado.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.